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Ly J, Sjofjan O, Djunaidi IH, Suyadi.2017. Effect of processing methods on nutrient and tannin content of tamarind seeds. Trop Drylands 1: 78-82.The study aimed at evaluating the nutrient content and effect of physical processing methods on nutrient and tannin content of Indonesiaâ€™s tamarind seeds. There were four treatments allotted in this experiment following a completely randomized design: sun-dried seeds (T0), dry fried/roasted seeds (T1), moistening12 hours (T2) and 24 hours (T3) ground dry fried/roasted tamarind seeds kernel. Dry frying increased significantly (P<0.05) CP, EAA, and NEAA but reduced (P<0.05) CF; fat, SAFA, UFA and tannin contents of sun-dried tamarind seeds. Moistening 12-24 hours improved significantly (P<0.5) CP, SAFA, UFA; reduced (P<0.5) fat; CF; EAA, NEAA; and released 7-8.5% additional tannin contents of ground dry fried seeds kernel. The study highlighted that the Indonesiaâ€™s semiarid region tamarind seeds contain comprehensive nutrients and tannin compound. Dry frying, dehusked tamarind seeds and grinding followed by moistening the ground dry fried seedsâ€™ kernel could eliminate tannin compound and improve the nutrient content of tamarind seeds kernel.